When Laotians make the jaew bong dip, they often toss in chewy bits of water buffalo skin. Some may consider that optional, however beef jerkey works great in place of the water buffalo skin.
Dolmas are made with rice, herbs, and ground meat. Some use beef, some use lamb, and some use 1/2 lamb & half beef. I always lay some lemon slices between the layers of cooking dolmas.
In this ...
Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the combination of ingredie...
Somlor Machoo Srai is a Khymer/Cambodian chicken soup with great flavours as is typical of this wonderful cuisine. Ma-Om or rice paddy herb gives this soup a unique flavour.
Ma-Om or Phak kayan...
This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant (one of my favourite spots) in Yountville, California. I love the cuisine and the delightful French ambiance of this bistro....
This Thai Red Curry with Duck and Pineapple is a delight and so easy to make. You can even buy an already roasted duck in a Chinese market. I prefer using Extra Dry Duck which is usually flattened...
